Sunday, February 13, 2011

Shredded Romain with Garlic Vinaiagrette from Joan M.

2 Garlic Cloves
1/4 t. salt
1 t. Dijon Mustard
2 T. wine vinegar
1/2 c. olive oil
2 heads Romain, shredded
Freshly ground pepper
1/2 c. freshly grated parmesan
1/4 c. pine nuts, toasted lightly
In a large salad bowl mash garlic and salt to a paste. Whisk in mustard and vinegar. Add oil in a stream, whisking - and whisk until dressing is emulsified.
Add romaine and toss well, seasoning with pepper and more salt if necessary.
Sprinkle with parmesan and pine nuts.

Saturday, February 12, 2011

The Best Chocolate Chip Cookies from Angela P.

2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp salt
1/2 cup white sugar
1/2 cup brown sugar
1 tsp vanilla
2 eggs
1 cup softened butter
3 cups chocolate chips

In food processor, mix sugars and softened butter; add eggs and vanilla; add mixed together dry ingredients all at once. Stir in chocolate chips. Bake at 375 degrees for 8 minutes.

Put the food processor bowl with dough in the refrigerator for 20 minutes to half hour before baking.

Stuffed Peppers, 7 points plus, serves 6

1 lb ground turkey, lean
1 cup rice
1 3/4 cup beef broth, you will also need about another cup to pour over the peppers
1 small can, diced tomatoes
3 green peppers, cut in half, top to bottom
1/2 cup sliced mushrooms
1 small onion, chopped

Spray a non-stick pan with cooking spray and saute the ground turkey until brown, add seasonings: salt, pepper, garlic powder, onion powder. After the turkey is browned, add the tomatoes.

In another pan, cook the rice in the beef broth.

In another pan, saute the onions, and mushrooms.

Mix all ingredients together and scoop into the pepper shells. Pour about a cup of beef broth over the tops and bake at 400 degrees, uncovered.